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Pharmaceutics 2 > syrups > Flashcards

syrups Flashcards

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1
Q

syrup

A

concentrated aqueous preparation of sugar with OR without flavoring agents and drugs

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2
Q

all syrups are

A
  1. sweet
  2. viscous
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3
Q

are regular syrups suitable for diabetic patients?

A

no

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4
Q

do nonmedicated syrups contain medicinal substances?

A

no (duh)

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5
Q

nonmedicated syrups

A

pleasant-tasting vehicles to add in extemporaneous compounding of prescriptions

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6
Q

do medicated syrups contain medicinal substances?

A

yes (duh)

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7
Q

nonmedicated syrups examples

A

syrup/simple syrup
cherry syrup, orange syrup
cocoa syrup
raspberry syrup
oral-sweet/oral-sweet SF

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8
Q

syrup/simple syrup

A

basic for flavored or medicated syrups

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9
Q

cherry syrup/orange syrup

A

vehicles for drugs stable in acidic medium

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10
Q

cocoa syrup

A

administration bitter-tasting drugs for kids

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11
Q

raspberry syrup

A

to mask salty or sour taste of medications

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12
Q

oral-sweet/oral sweet SF

A

sugar free

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13
Q

advantages of medicated syrups (3)

A

pleasant taste of unpleasant-tasting drugs
little or no alcohol
used when patients (children, elderly) cannot swallow solid dosage forms (tablets, capsules)

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14
Q

appropriate viscosity of medicated drugs

A

improves palatability of oral liquid formulations

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15
Q

pleasant taste of medicated drugs gives us

A

desirable “mouth feel”

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16
Q

proper selection of syrup

A

solubility of a drug
stability
compatibility between the drug and the other components of syrup

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17
Q

syrups are stable in

A

aqueous solution
acidic, basic, neutral medium

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18
Q

sucrose-based syrups are

A

glycogenic compounds

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19
Q

glycogenic compounds are

A

materials that convert to glucose

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20
Q

(T/F) glycogenic compounds are 60-80% of the formulation

A

true

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21
Q

glycogenic compounds examples

A

sucrose (sugar)
sorbitol
glycerin
propylene glycol

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22
Q

sorbitol, glycerin, propylene glycol comparison to sucrose

A

60% as sweet as sucrose

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23
Q

glycogenic compounds are responsible for

A

proper viscosity, sweetness, and flavor

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24
Q

components of medicated sucrose-based syrups (8)

A

drug
purified water
cosolvent (alcohol) (if a drug is insoluble in water)
sugar (sucrose) or other glycogneetic compounds or syrup
antimicrobial preservative
flavorant
colorant

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25
sucrose NF
simple syrup
26
simple syrup
solution of sucrose in purified water
27
85 g of sucrose to make
100 mL of syrup
28
does a simple syrup need additional preservation if it is used soon?
no stable and resistant to growth of microorganisms preservative are only for storage
29
why are simple syrups stable and resistant to microbial growth?
due to relative absence of water
30
(T/F) not all commercially available syrups are preserved
false they are ALL preserved
31
saturated solution (syrup)
85 g of sucrose in less than 95 mL of syrup
32
can sucrose precipitate in saturated solution?
yes
33
is saturated solution suitable for microbial growth?
yes
34
Sucrose NF is used
as the basis for flavored or medicated syrups sugar coating to tablets
35
Sorbitol NF is available as (2)
powder 70% Sorbitol Solution USP
36
is oral sorbitol a laxative?
yes at dose more than 20g a day
37
can sucrose-based syrups be substituted?
yes in whole or in part by other glycogenic compounds
38
antihistamine syrup
bolded components on the slide: glycerin, syrup, sorbitol solution an example of a substitution
39
(T/F) non-sucrose-based syrups are for patients with controlled diet
true
40
non-sucrose-based syrups contain
artificial sweeteners viscosity-inducing agents
41
artificial sweeteners
aspartame, saccharin produce a taste of a true syrup
42
viscosity inducing agents
water-insoluble particles hydrate strongly syrup like vehicles with good viscosity not absorbed into blood
43
example of viscosity inducing agents
methylcellulose carboxymethylcellulose hydroxyehtylcellulose
44
viscosity inducing agents are commercially available as
1% gel - liquid vehicle 5% gel - semisolid gel
45
components of medicated non-sucrose-based syrups (8)
drug purified water cosolvent (alcohol) artificial sweetener or sugar-free syrup viscosity inducing agent antimicrobial preservative flavorant colorant
46
artificial sweetener vs. sucrose
sucrose provide sweetness and viscosity, artificial sweetener provides sweetness only
47
saccharin NF and Saccharin Sodium USP are
artificial sweeteners
48
saccharin sodium usp
500 times as sweet as sucrose effective concentration: 0.02-0.5% powder or soluble tablets
49
aspartame
closest to sugar's taste out of all artificial sweeteners good aqueous solubility 200 times sweeter than sucrose
50
syrup's preservatives
benzoic acid/sodium benzoate 0.2% combinations of methyl-, propyl- and butylparabens (total) 0.1% alcohol 15-20% (free water) high concentration of sucrose store at low temperature
51
paraben stock solution
9% methyl- 1% propylparaben in proplyne glycol 2 mL of stock preserve 100 mL of drug
52
flavorants
syrup pleasant taste water soluble
53
(T/F) small amount of alcohol can be added to a syrup to dissolve a poorly-water soluble flavorant
true
54
colorants
enhance the appeal of the syrup color stable at pH range should be correlated with the flavorant (pink-strawberry, brown-chocolate)
55
preparations of syrups
aid of heat agitation or the simple admixture of liquid components addition of sucrose to a medicated liquid/flavored liquid
56
are most official syrups available commercially?
yes
57
how do you store syrups?
tight containers
58
aid of heat
fast preparation syrup's components must NOT be heat sensitive solids
59
method for aid of heat
1. add sugar to purified water and heat until sugar is dissolved 2. add heat-stable components and adjust volume by adding purified water 3. add heat labile or volatile compounds/liquids (flavoring oil, alcohol) after cooling
60
excessive heat
inverse sucrose (disaccharide) into dextrose and fructose (monosaccharides)
61
(T/F) speed of inversion increases in acidic medium
true
62
results of inversion
syrups are less stable due to demarcation and microbial growth sweetness is altered color is changed (amber color)
63
solution by agitation
avoid heat-induced inversion of sucrose time consuming method dissolution of solids in syrups is very slow
64
avoid heat-induced inversion of sucrose
product has maximum stability
65
time consuming method (agitation)
sucrose is added to purified water and agitated other solid ingredients a re added to syrup and agitated
66
dissolution of solids in syrups is very slow
viscosity of syrups limited amount of water
67
mixture of liquid components
dissolve drug in SMALL amount of water, incorporate solution into syrup other liquids can be added to non-medicated syrup, mix to uniform product
68
addition of sucrose to medicated/flavored liquid
preparation of medicated liquids miscible medicated liquids should be added directly to simple or flavored syrup example: ipecac syrup
69
preparation of medicated liquids
tinctures extracts
70
ipecac syrup is for
emetic, management of poisoning
71
ipecac syrup preparation
active alkaloids extracted from powdered ipecac by percolation with hydroalcoholic solvent addition of syrup and glycerin
72
active alkaloids
emetine, cephalic, psychotrine
73
types of medicated syrups
analgesic antiviral antihistamines antipsychotic
74
analgesic
meperidine HCL - demerol
75
antiviral
lamividine - epivir ritonavir - norvir
76
antihistamiens
hydroxyzine HCL - atarax syrup
77
antipsychotic
citalopram - celexa

Pharmaceutics 2 (5 decks)

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